Braised Early-Spring Greens

Collard greens are a quintessential Southern dish, often cooked with pork. This healthier recipe uses just chicken stock (and no meat), and a mix of three kinds of greens. Use vegetable stock to replace the chicken stock if you prefer an entirely vegetarian side.

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Cal/Serv:
108

Yields:
10

Prep Time:
0:20

Total Time:
1:25

Ingredients

1/4 c. extra-virgin olive oil

1 large onion

2 clove garlic

1 tbsp. kosher salt

1 tsp. crushed red pepper

12 c. chicken stock

1 bunch collard greens

1 bunch chard

1 bunch kale

1 bunch mustard greens

Directions

In a large stockpot over medium-high heat, heat oil. Add onion, garlic, salt, and red pepper and sauté until tender, about 8 minutes. Add chicken stock and bring to a simmer, about 5 minutes.

Add collard greens to pot and simmer in broth for 15 to 20 minutes. Using tongs, remove from broth, shaking off any excess liquid. Transfer to a sheet pan and spread out to cool (this will help greens retain their color). Repeat with remaining greens one bunch at a time, cooking each separately for 10 to 15 minutes.

Remove stockpot from heat while greens cool. Then add all cooled greens back to pot together and gently reheat to desired temperature over low heat.

Quentin Bacon

Collard greens are a quintessential Southern dish, often cooked with pork. This healthier recipe uses just chicken stock (and no meat), and a mix of three kinds of greens. Use vegetable stock to replace the chicken stock if you prefer an entirely vegetarian side.

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